Proceedings of the 3rd International Conference on Material, Mechanical and Manufacturing Engineering

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Effect of drying temperature on sensory and flavor of thyme

Authors
Chao Zhang, Jiangchangmei Lu, Yubin Wang, Yue Ma, Xiaoyan Zhao
Corresponding Author
Chao Zhang
Available Online August 2015.
DOI
10.2991/ic3me-15.2015.419How to use a DOI?
Keywords
thyme, drying, flavor, sensory, greenness
Abstract

The effect of drying temperature on sensory and flavor of thyme was evaluated. The drying temperature showed no influence on the flavor the dehydrated thyme. A higher drying temperature leaded to a dark greenness of the thyme. Hence, a higher drying temperature leaded to an attractive appearance of the dehydrated thyme.

Copyright
© 2015, the Authors. Published by Atlantis Press.
Open Access
This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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Volume Title
Proceedings of the 3rd International Conference on Material, Mechanical and Manufacturing Engineering
Series
Advances in Engineering Research
Publication Date
August 2015
ISBN
978-94-6252-100-1
ISSN
2352-5401
DOI
10.2991/ic3me-15.2015.419How to use a DOI?
Copyright
© 2015, the Authors. Published by Atlantis Press.
Open Access
This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

Cite this article

risenwbib
TY  - CONF
AU  - Chao Zhang
AU  - Jiangchangmei Lu
AU  - Yubin Wang
AU  - Yue Ma
AU  - Xiaoyan Zhao
PY  - 2015/08
DA  - 2015/08
TI  - Effect of drying temperature on sensory and flavor of thyme
BT  - Proceedings of the 3rd International Conference on Material, Mechanical and Manufacturing Engineering
PB  - Atlantis Press
SP  - 2187
EP  - 2191
SN  - 2352-5401
UR  - https://doi.org/10.2991/ic3me-15.2015.419
DO  - 10.2991/ic3me-15.2015.419
ID  - Zhang2015/08
ER  -